{"data":{"id":"us/21-cfr-172.190","jurisdiction":"us","citation":"21 CFR 172.190","heading":"THBP.","body":"The food additive THBP (2,4,5-trihydroxybutyrophenone) may be safely used in food in accordance with the following prescribed conditions:\n(a) The food additive has a melting point of 149 °C-153 °C.\n(b) It is used as an antioxidant alone or in combination with other permitted antioxidants.\n(c) The total antioxidant content of a food containing the additive will not exceed 0.02 percent of the oil or fat content of the food, including the essential (volatile) oil content of the food.","path":["Title 21—Food and Drugs","CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES","SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION","PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION","Subpart B—Food Preservatives"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-21.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:47Z","sha256":"a29ec78f412653bac3033df0a99740c38eb2fdd17c75096562e15df2f591864e","source_id":"us-cfr","stale":true,"prev":"us/21-cfr-172.185","next":"us/21-cfr-172.210"},"notice":"GroundRules: Original legal text. Not legal advice."}